Light and Luscious Chicken Enchillida Casserole

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“This easy-to-make casserole is rich, cheesy and best of al it's LOW FAT! This is one you can assemble the night before and pop in the oven for a quick and nourishing dinner that even the children will enjoy.”

Top Review by

We had to make a few adjustments based on tastes. I don't care for fat free cheese so we used Longhorn shredded and also flour tortillas. All in all it wasn't bad. The flour tortillas were a bit gummy so I will either use chips or make smaller pieces and use less of them next time. I also didnt care for the mushroom soup flavor but will substitute nacho cheese soup. This was a nice dish ... thanks yaya.

Top Review by

We had to make a few adjustments based on tastes. I don't care for fat free cheese so we used Longhorn shredded and also flour tortillas. All in all it wasn't bad. The flour tortillas were a bit gummy so I will either use chips or make smaller pieces and use less of them next time. I also didnt care for the mushroom soup flavor but will substitute nacho cheese soup. This was a nice dish ... thanks yaya.

Directions

Preheat oven to 350 degrees.

In a large mixing bowl combine cooked shredded chicken, and all the remaining ingredients EXCEPT 1/2 cup of the cheese (I use Kraft FREE because it melts well and tastes great). Pour into a 8 by 12 inch oblong baking dish that has been sprayed with a buttery flavored cooking spray. Sprinkle the 1/2 cup cheese over the top.

Cover with foil that has also been sprayed on the "inside" with the buttery spray.

Bake for 50 minutes.

Serve with a light sour cream and a side salad if desired.

If prepared the night before, let the casserole take a spin in the microwave for 3 minutes before baking (to knock off the chill safely).